Photo: Cala
Vegan Coconut, Pumpkin and Red Lentil Soup Recipe
9 ingredients
4-6
openrecipes
I have probably given this recipe to over 100 people. That is not an exaggeration.This soup is really that good! For those of you living in the United States...
Estimated Nutrition (whole recipe, rough)
657
Calories
20g
Protein
28g
Fat
89g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Red Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ block of organic creamed coconut
- 1 cup organic red lentils
- 1 ½ litres of veggie stock
- ¼ of a pumpkin or sweet potato cut into cubes
- 2 red onions chopped
- a large bunch of organic silver beet or baby spinach leaves
- 4 cloves garlic finely chopped
- 2 Tbsp freshly grated ginger, or more to taste
- Celtic sea salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes